Risgrynsgröt (Swedish Rice Pudding)
Tradition says that on Christmas eve, you should put out a bowl of pudding for the gnome so he will be kind to your family, animals, and livestock. Old legends are part of Swedish culture and, even though many no longer believe them, these traditions are still a fun part of Christmas for younger kids.
Ingredients
- 150 g short-grain rice
- 700 ml milk
- 300 ml water
- ½ tsp salt
- 1 cinnamon stick
- 1½ tbsp caster sugar
- 1 tbsp butter
- ground cinnamon for sprinkling
Instructions
- Place 1 cup of rice in a saucepan along with 1 cup of water and the salt and bring to a boil. Then turn the heat down and simmer for about 10 minutes, covered, until most of the water has been absorbed.
- After 10 minutes, add the 3 cups of milk, cinnamon stick and turn the heat up to high. When the mixture starts to bubble turn the heat down to low and allow to simmer gently for 30-45 minutes until the rice has absorbed most of the milk.
- Remember not to stir the rice and keep it covered while it cooks to avoid it breaking apart.
- Once most of the milk has been absorbed, take off the heat and let it sit for another 10-15 minutes to give time for the rice to absorb any remaining milk.
- Next, add the butter and sugar to the pan and stir the pudding until homogenous and remove the cinnamon stick. (Check for sweetness and add more sugar if you like.)
- Divide into serving bowls and sprinkle a dusting of cinnamon on top for extra flavor.
- Serve lukewarm dusted with ground cinnamon. At Christmas, hide an almond in the pudding before serving.
Notes
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